If you’re planning to throw some steaks on the grill, why not turn them into a shareable dish that’s great for family and friends? Good idea, that’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Juan Pablo Abbas
The Restaurant: The Wagyu Bar, Coral Gables
The Dish: Wagyu Picanha Crostini
Ingredients:
For Crostini:
- American Wagyu Picanha
- 1 baguette, sliced into crostini pieces
- 1-2 ripe avocados, sliced
- chimichurri
- flaky salt
- olive oil
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 2-3 garlic cloves, minced
- 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon salt, or to taste
- Optional: red pepper flakes
- Optional: small squeeze of lemon juice
Method of Preparation:
Step 1: Make the chimichurri
Finely chop the parsley, garlic, and oregano.
Add them to a bowl with red wine vinegar, olive oil, salt, and optional red pepper flakes.
Mix well until everything is combined.
Let the chimichurri sit for at least 10-15 minutes before serving so the flavors come together. For best results, make it ahead of time and let it rest at room temperature before using.
Step 2: Toast the baguette
Slice the baguette into crostini-sized pieces.
Brush lightly with olive oil.
Toast the baguette slices on a hot pan over medium heat until crisp and golden on both sides. You can also toast them in the oven at 375°F for 6-8 minutes if preferred.
Step 3: Cook the American Wagyu Picanha
Season the picanha with salt.
Heat a skillet, grill, or pan over medium-high heat.
Cook the picanha until nicely seared on the outside and cooked to your preferred temperature. Medium-rare to medium works best for American Wagyu.
Let the meat rest for a few minutes before cutting.
Once rested, dice the cooked picanha into small bite-sized pieces.
Alternatively, you can dice the picanha first and then cook the pieces directly in a hot pan until seared and cooked through.
Step 4: Assemble the crostini
Start with the toasted baguette as the base.
Spoon a layer of chimichurri directly onto the bread.
Place sliced avocado on top of the chimichurri.
Add the diced cooked American Wagyu Picanha on top of the avocado.
Finish with flaky salt over the picanha.
The Wagyu Bar
4019 S Le Jeune Rd, Coral Gables, FL 33146
(786) 579-2498
Website
Copyright 2026 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.